Directions: Preheat oven to 350 degrees. Spread 2 tablespoons of oil in 9×13 glass baking dish. Place the corn kernels in a 12″ skillet with one tablespoon oil and sprinkle with one teaspoon sugar. Sauté corn over medium-high heat for about 15 minutes. Sautee garlic in one teaspoon oil until it starts to brown. Grate potatoes in food processor and then place them, in three batches, back into the processor with chopping blade and chop for three seconds. Add corn, jalapeño peppers, eggs, green onions, cilantro, matzo meal, baking powder, cayenne pepper, salt and black pepper to the potatoes and mix. Place potato mixture in a colander in sink and drain thoroughly. Put potatoes back into mixing bowl, add the remaining two tablespoons of oil and mix. Place potato mixture in baking pan and bake for one hour and 10 minutes.

Directions: Put cottage cheese and eggs into into processor or blender and blend smooth – you can use mix master or put through strainer to get same results. Have cooked noodles in a large bowl. To noodles add the cottage cheese mixture, sour cream, milk and melted margarine. Mix gently but thoroughly. Grease or use pam in a 9×13 baking dish (glass) or other, not metal. Pour in 1/3 of creamed noodles, then put in a layer of fresh sliced tomatoes, another layer of noodles, tomatoes, and finish with noodles (you can use only three layers – noodles, tomato, noodles). Bake at 350° for approximately 50 minutes – until set and browned.